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Ingredients

Method

Combine the soured cream,
paprika and parsley and set aside.
Cut the fish into large chunks and dry
on kitchen paper. Season, then toss
in a bowl with the polenta, to coat.

Heat half the oil in a frying pan
and fry half the fi sh for 3–4 minutes
on each side, until golden and
cooked through. Transfer to a plate
lined with kitchen paper and keep
warm while you cook the rest in
the same way. Serve with the herbed
soured cream, lemon wedges
and some steamed vegetables.